A steaming bowl of potato soup from the Dutch oven is the kind of food that feels like a warm hug — creamy, simple, and endlessly comforting. This easy stovetop soup uses pantry potatoes, a few aromatic vegetables, and heavy cream to make a velvety bowl that’s perfect for chilly weeknights, casual family dinners, or when you want something unfussy but satisfying. If you like one-pot, slow-simmered comfort food, you might also enjoy this Dutch oven pot roast recipe for another hearty dinner idea.
Why you’ll love this dish
This potato soup is the classic comfort formula: starchy potatoes plus sautéed aromatics, simmered in broth then finished with cream. It’s a little indulgent without being heavy, and it’s forgiving — great for cooks of any skill level.
“I made this on a rainy evening and everyone went back for seconds. The texture is creamy without being gloppy, and the simple toppings made it feel special.” — a quick kitchen test review
Reasons to try it:
- Budget-friendly: potatoes, carrots, onion, and pantry staples make this inexpensive.
- Kid-approved: mild flavors and creamy texture please picky eaters.
- One-pot cleanup: everything happens in the Dutch oven, which means fewer dishes.
- Flexible: vegetarian or meat-eater friendly depending on the broth and toppings.
How this recipe comes together
Think of the process in three short phases: build flavor, soften and mash, finish creamy. First you sweat onion, carrots, and celery in butter to develop a sweet base. Next you add diced potatoes and simmer in broth until tender; mashing some of the cooked potatoes by hand thickens the soup naturally. Finally, a splash of heavy cream rounds out the mouthfeel and adds richness. This approach gives a silky texture without needing a blender or flour roux, and it takes about 35–40 minutes from start to finish.
What you’ll need
- 6 medium potatoes, peeled and diced (Yukon Gold or russet both work; Yukon gives a creamier texture)
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable or chicken broth (use low-sodium if you’ll control salt later)
- 1 cup heavy cream
- 4 tablespoons butter
- Salt and freshly ground black pepper, to taste
- Optional toppings: sliced green onions, crumbled cooked bacon, shredded cheese
Substitutions and notes:
- For a lighter soup, replace heavy cream with half-and-half or evaporated milk (texture will be lighter).
- Make it vegan by using plant-based butter and coconut cream or cashew cream with vegetable broth.
- If you prefer a thicker soup without cream, mash more potatoes or stir in 1–2 tablespoons of instant potato flakes.
Step-by-step instructions
- Warm a Dutch oven over medium heat and melt the butter until it foams.
- Add the chopped onion, diced carrots, and celery. Sauté, stirring occasionally, until the onion is translucent, about 6–8 minutes.
- Add the diced potatoes and pour in the broth. Increase heat just until the surface gently boils.
- Reduce heat to low, cover, and simmer for about 20 minutes, or until potatoes are tender when pierced with a fork.
- Remove the lid and mash about one third of the potatoes right in the pot using a potato masher or a sturdy spoon to thicken the soup.
- Stir in the heavy cream and season with salt and freshly ground black pepper. Warm for 3–5 minutes without bringing it to a rapid boil.
- Ladle the soup into bowls and garnish with desired toppings such as sliced green onions, crumbled bacon, or shredded cheese.
Cooking notes:
- Keep the simmer gentle after adding cream to avoid breaking (separation).
- Taste and adjust salt at the end; the broth and toppings often add more saltiness than you expect.
Best ways to enjoy it
Serve this soup with crusty bread, a green salad, or a grilled cheese for soaking up every last drop. For a heartier meal, add a side of roasted vegetables or a simple pan-seared chicken breast. If you want a crispy potato contrast, try pairing the soup with the best ever potato wedges for a fun texture play between creamy soup and crunchy wedges.
Presentation tips:
- Ladle into warmed bowls to keep the soup hot longer.
- Garnish just before serving so toppings like bacon stay crisp.
Storage and reheating tips
- Refrigeration: Cool the soup to room temperature, then store in an airtight container for up to 3–4 days.
- Freezing: Potato soup with cream can be frozen, but the texture may change slightly (cream can separate). To freeze, cool completely and freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low heat, stirring frequently. If the soup looks separated after thawing, whisk in a splash of fresh cream or milk off heat and then warm slowly until recombined.
- Safety: Do not leave the soup at room temperature for more than 2 hours to avoid bacterial growth.
Pro chef tips
- Choose your potato: Yukon Gold yields a naturally creamier texture; Russets break down more and thicken the soup faster.
- Even dice size helps the potatoes cook uniformly — aim for roughly 1/2- to 3/4-inch cubes.
- Don’t over-mash: Mashing one third of the potatoes gives body while preserving some bite; mash more for a stew-like texture.
- Flavor boost: Add one minced garlic clove with the aromatics, or stir in a teaspoon of Dijon mustard when adding cream for subtle tang.
- Use a potato masher rather than a blender to keep a rustic texture and avoid over-smoothing.
Creative twists
- Cheesy potato soup: Stir in 1–1½ cups shredded sharp cheddar after removing from heat; melt gently for a richer bowl.
- Bacon and chive garnish: Crisp bacon and fresh chives add smoky, bright notes.
- Curried potato soup: Add 1 tablespoon curry powder with the onions for an aromatic, spiced version; finish with a squeeze of lime.
- Loaded baked potato version: Top with sour cream, scallions, bacon, and extra cheese.
- Lighter vegetarian option: Use vegetable broth and swap heavy cream for cashew cream or a splash of oat cream.
Common questions
Q: How long does this recipe take from start to finish?
A: Active prep is about 10–15 minutes. Simmering takes around 20 minutes, so expect roughly 35–40 minutes total.
Q: Can I make this without heavy cream?
A: Yes. For a lighter texture, use half-and-half or evaporated milk. For a vegan option, use a plant-based cream (canned coconut cream or cashew cream work well). Expect some change in richness.
Q: Will this soup thicken if I want a chunkier texture without cream?
A: Yes. Mash more of the cooked potatoes to thicken naturally, or stir in 1–2 tablespoons of instant potato flakes. A small beurre manié (butter+flour paste) whisked in will also thicken it.
Q: Can I make this ahead for a crowd?
A: Absolutely. Make the soup up to two days ahead and reheat gently before serving. Keep toppings separate so they stay fresh and crisp.
Q: Is it safe to freeze a cream-based potato soup?
A: It’s safe, but the texture can shift. Freeze for up to 2 months, then thaw in the refrigerator and reheat slowly, whisking in a little fresh cream or milk if separation occurs.
If you’d like, I can convert this into a printable recipe card or scale the recipe up for a larger group — tell me how many servings you need.
Creamy Potato Soup
Ingredients
Vegetables
- 6 medium medium potatoes, peeled and diced Yukon Gold or russet both work; Yukon gives a creamier texture
- 1 medium onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
Liquids
- 4 cups vegetable or chicken broth Use low-sodium if controlling salt later
- 1 cup heavy cream For a lighter soup, replace with half-and-half or evaporated milk
Cooking Basics
- 4 tablespoons butter
- Salt and freshly ground black pepper, to taste
Optional Toppings
- sliced green onions For garnish
- crumbled cooked bacon For garnish
- shredded cheese For garnish
Instructions
Preparation
- Warm a Dutch oven over medium heat and melt the butter until it foams.
- Add the chopped onion, diced carrots, and celery. Sauté, stirring occasionally, until the onion is translucent, about 6–8 minutes.
Cooking
- Add the diced potatoes and pour in the broth. Increase heat just until the surface gently boils.
- Reduce heat to low, cover, and simmer for about 20 minutes, or until potatoes are tender when pierced with a fork.
- Remove the lid and mash about one third of the potatoes right in the pot using a potato masher or a sturdy spoon to thicken the soup.
Finishing Touches
- Stir in the heavy cream and season with salt and freshly ground black pepper. Warm for 3–5 minutes without bringing it to a rapid boil.
- Ladle the soup into bowls and garnish with desired toppings such as sliced green onions, crumbled bacon, or shredded cheese.